What is red, white and delicious? A red velvet cookie of course. It is a cookie twist on an old-fashioned favorite cake.
Red velvet cake is a tender, moist vanilla cake made with a little hint of cocoa in it. Although some people think it gets its color from the chemical reaction of the coca powder and the baking soda, this just isn’t so. In earlier years, the red coloring came from beets. Nowadays, the reason for its vibrant color is simple: red food coloring. One of the main ingredients here is cocoa powder. So, is this a chocolate cake disguised as a red velvet cake? Not really, because the ingredients are very different. Also, a chocolate cake can be topped with almost any kind of frosting, but a red velvet cake has to be topped with a yummy cream cheese frosting!
Although this delicious treat was originally made as a cake, they now have red velvet cupcakes, cookies and even pancakes.
Oh my! I loved this cookie recipe because I thought the red cookies looked so sweet and enticing with the white cream cheese topping. These cookies are so moist and wonderful, and the thick cream cheese topping makes it perfect with every bite! They are easy to prepare and should definitely be on your “must try” list. Bring them to a friend’s house for dessert. Just make sure you don’t eat them all before you get there!
This recipe is courtesy of “The Perfect Cookie”, and will make about 22 cookies that your family and friends will quickly devour!
Ingredients for Frosted Red Velvet Cookies
1 1/4 cups all-purpose flour
1 tbsp. natural unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
12 tbsp. unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tbsp. red food coloring
1 1/2 tsp. vanilla extract
1/4 cup sour cream
4 ounces cream cheese, softened
1 1/4 cups confectioners sugar
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F.
Line 2 baking sheets with parchment paper.
Whisk flour, cocoa, baking soda, and salt together in bowl.
Using a standing mixer fitted with the paddle attachment, beat 8 tablespoons butter and granulated sugar on medium-high speed until pale and fluffy (about 2 minutes).
Add egg, food coloring, and 1 teaspoon vanilla and beat until combined (about 30 seconds).
Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture until combined.
Drop 2 tablespoon mounds of dough onto prepared sheets, spacing them about 2 inches apart.
Bake until cookies are set, (16 to 18 minutes), switching and rotating sheets halfway through baking.
Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.
Using a clean, dry mixer bowl and paddle, mix cream cheese, remaining 4 tablespoons butter, and remaining 1/2 teaspoon vanilla on medium-low seed until combined (about 30 seconds).
Reduce speed to low, slowly add confectioners’ sugar, and mix until smooth (about 1 minute).
Increase speed to medium-high and beat until light and fluffy (1 to 2 minutes).
Spread 1 tablespoon frosting evenly on each cookie before serving.
It’s that simple.
